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POD FULL OF FLAVOUR Cardamom

Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. The two popular known varieties of Indian cardamom are: Malabar cardamom and Mysore cardamom. The Mysore variety contains higher levels of cineol and limonene and hence, is more aromatic.

Cardamom comes from the seeds of a ginger-like plant. The small, brown-black sticky seeds are contained in a pod in three double rows with about six seeds in each row. The pods are between 5-20 mm long, the larger variety known as ‘black’, being brown, and the smaller one being green. White-bleached pods are also available. Cardamom is the dried, un-ripened fruit of the perennial Elettaria cardamomum. Enclosed in the fruit pods are tiny, brown, aromatic seeds which are slightly pungent to taste.

A stimulant and carminative, cardamom is not used in Western medicine for it own properties, but forms a flavouring and basis for medicinal preparations for indigestion and flatulence using other substances, entering into a synergetic relationship with them. The Arabs attributed aphrodisiac qualities to it and the ancient Indians regarded it as a cure for obesity. It has been used as a digestive since ancient times.

The pods can be used whole or split when cooked, such as in pulses. Otherwise, the seeds can be bruised and fried before the adding main ingredients to the pan, or pounded with other spices as required.

Cardamom is used mainly in the near and Far East. Its commonest Western manifestation is in Dutch ‘windmill’ biscuits and Scandinavian-style cakes and pastries. It features in curries, is essential in pilaus (rice dishes) and gives character to pulses. Cardamom is often included in Indian sweet dishes and drinks.

It flavours custards, and some Russian liqueurs. Cardamom is chewed habitually (like nuts) where freely available, as in the East Indies, and in betel leaf (pan).

1 tsp garlic powder

1 tsp ginger, ground

1 tsp clove powder

1/2 tsp grated nutmeg,

1 tsp mace powder (Javitri)

11/2 tbsp cumin powder

2 tbsp coriander powder

1 tsp fenugreek powder

1 tsp ground cinnamon

1 tsp freshly ground black pepper

1 tsp ground brown cardamom seeds

Method: Mix all the ingredients, without roasting them. Put them through a fine sieve. Store the masala in an airtight container. Close the lid tightly each time after use.

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